Dukan gurasar kaza da aka cushe tare da gurasar burodi da kayan lambu tare da thyme da faski. Ana shayar da kaza tare da man shanu da kayan yaji sannan kuma gashi ga cikakke tare da shayarwa.
A lokacin da kuka gauraye kaza, to akwai wasu sharuddan tsaro. Koyaushe duba yawan zafin jiki a tsakiyar shayarwa kuma kada ku ajiye kayan shayarwa a cikin kaza. Cire shi zuwa wani akwati mai mahimmancin ajiya kuma ya shayar da shi (da kowane abincin) a cikin sa'o'i 2 na dafa abinci. Dubi sharuɗɗa da bambancin don ƙarin bayani game da shayarwa.
Abin da Kayi Bukatar
- Kaza:
- 1 Rugar kaza (kimanin 4 fam)
- 1 tablespoon man shanu (melted)
- Kosher gishiri da barkattun ƙasa baƙar fata don dandana
- Zabin: sabo ne ganye
- Zabin: 1 tablespoon na man shanu mai sanyi (yanke zuwa kananan guda)
- Shaƙewa:
- 1/2 kofin albasa (yankakken)
- 1/4 kofin man shanu
- 1/2 teaspoon dried ganye thyme (crumbled)
- 2 tablespoon sabo ne faski (yankakken) ko 2 teaspoons dried faski flakes
- 2 kofuna waɗanda m gurasa
- 1 kwai (dukan tsiya)
- 1/3 kofin madara
Yadda za a yi shi
- Yanke tanda zuwa 375 F (190 C / Gas 5). Layin wata kwanon rufi tare da tsare da kuma sanya raga a cikin kwanon rufi.
- Rub da kaza duka tare da kimanin 1 tablespoon na man shanu melted. Idan kana da wasu sabbin ganye, ka sa wasu a karkashin fata tare da kananan guda na man shanu mai sanyi.
- A cikin wani skillet ko saute pan a kan zafi kadan, narke 1/4 kofin man shanu; ƙara yankakken albasa da seleri; dafa, motsawa, don kimanin minti 5, ko kuma sai albasa ya kasance mai shutsiya kuma seleri ne mai tausayi. Add thyme, faski, da kuma breadcrumbs . Ƙara game da 1/4 kopin madara da kuma motsawa don saje. Ku ɗanɗana da kuma kakar tare da gishiri da barkono kafin ƙara kwai. Sanya a cikin dukan tsiya da kuma karin madara madara don yin riguna m.
- Cokali da shayarwa a cikin sauƙi a cikin kogo na kaza; kusa kusa da tsawa tare da igiya ko rufe ɗakin tare da wani ɓangare ko sheqa burodi. Sanya kajin, ƙirjin ƙirjinka, a kan raga a cikin kwanon rufi.
- Goma a cikin tanderun da aka rigaya a kusan kimanin 60 zuwa 70 da minti, da yawa da yawa. Yawan zazzabi na ciki na ɓangare na cinya da kuma tsakiyar shayarwa dole ne ya isa yawan zazzabi mai zafi na 165 (73.9 C).
- Bari kaza tsaya na kimanin minti 15 kafin slicing.
Tips da Bambanci
- Kada ka cire abin sha daga kajin kafin ya kai yawan zafin jiki na 165 (73.9 C). Dole ne a dafa kaza har sai shayarwa ta zo da wannan zazzabi ko da jarrabawan kajin suna rajista 165 (73.9 C) ko sama.
- Cire kayan shayarwa zuwa tasa bayan da kajin ya huta.
- Ajiye shayarwa a cikin firiji a cikin kwantena masu zafi.
- Yi amfani da raguwa cikin kwanaki 3 zuwa 4.
- Yi amfani da ƙananan raguwa zuwa akalla 165 (73.9 C).
- Sauya thyme tare da kaji kayan yaji, dandana.
| Gudanar da Sha'idodin Abinci (ta hanyar bauta) | |
|---|---|
| Calories | 1480 |
| Total Fat | 84 g |
| Fat Fat | 30 g |
| Fat maras nauyi | 31 g |
| Cholesterol | 483 MG |
| Sodium | 873 MG |
| Carbohydrates | 43 g |
| Fiber na abinci | 3 g |
| Protein | 130 g |